
This Street Corn Chicken Casserole totally nails all the cozy vibes I want in a hearty meal. It’s got gooey cheese, juicy chicken, sweet corn, and the crunchiest topping ever. This is a Mexican-style comfort dish that always brings big flavor, no matter the day. It’s such a hit for laid-back get-togethers or when the weeknight chaos hits and I need something quick the family will mop up every time.
That first bake happened when we were shivering and needed something to warm up our bones and make dinner feel like a party. Since then, every time I bring it out, the kitchen’s bursting with jokes and not a single scoop is left in the pan.
Irresistible Ingredients
- Juicy cooked chicken: rotisserie is the fast track and always juicy
- Corn kernels: go with fresh if you’ve got it, otherwise thawed frozen or drained canned works
- Cream cheese: the secret to an extra-velvety texture, just let it soften up
- Sour cream: lifts everything with tang and keeps it super smooth
- Mayonnaise: makes everything richer and blends the creamy stuff together
- Monterey Jack cheese: melts like a dream, or swap in Mexican blend to mix it up
- Cotija cheese: or feta—gives you that salty bite that screams street corn
- Fresh cilantro: chopped for that herbal pop at the end
- Chili powder: brings warm spices and a tiny kick
- Garlic powder: adds a savory boost in each forkful
- Ground cumin: earthy and gives you a classic Mexican edge
- Lime juice: ties all the flavors together—make it fresh for best zing
- Salt and pepper: season as you go, tasting along the way
- Tortilla chips, crushed: for that essential crispy crown
- Optional: more cilantro, fresh lime, or a splash of your favorite hot sauce
Easy Step-by-Step
- Wrap Up With Garnishes:
- Let it cool a few minutes so it’s not lava-hot. Scatter some more cilantro, maybe a squeeze of lime or a dab of hot sauce, and you’re ready to dig in.
- Pop in the Oven:
- Bake uncovered for 25–30 minutes. You’ll know it’s ready when the top’s golden and you see bubbles at the edges. This step lets everything get gooey and gives your topping a killer crunch.
- Add Crunch:
- Mix crushed tortilla chips with the rest of your Monterey Jack in a bowl. Sprinkle all over the top so you get crispiness with every bite.
- Fill Your Dish:
- Move your mix to the greased pan, smoothing it out so it’s level. Sprinkle the last bits of cotija on for that salty kick in every bite.
- Mix Up the Creamy Filling:
- Toss chicken, corn, creamy cheeses, sour cream, mayo, Monterey Jack (save a little for later!), half the cotija, cilantro, spices, lime, salt, and pepper in a big bowl. Stir until everything’s super creamy and well-mixed—no streaks left.
- Get Your Pan Ready:
- Give your 9x13” dish a light spray or rub so nothing sticks and clean-up’s a breeze. Keeps the edges nice and golden, too.

Corn is the part I can never skip—it brings a sweet pop and crunch against all that creamy sauce. I love whipping this up with the kids on the weekend, even if it means catching them munching on the chip topping before I’ve even baked it.
Smart Storage
Stick any leftovers in a sealed container in the fridge. They’ll keep fine for about three days. For just one serving, zap it in the microwave till nice and hot. Bigger portions? Cover and rewarm in the oven so you can get that crunchy topping back.
Switch Ups
If cotija’s out of reach, grab feta—still salty and tangy. And if you’re looking to lighten things, try plain Greek yogurt instead of the sour cream. Monterey Jack can be swapped for cheddar or pepper jack if you want more spice, too.

Serving Ideas
This dish is awesome as the main event along with a crisp salad or roasted veggies. For party vibes, bring out warm flour tortillas and let everyone scoop up bites—just like your favorite street vendor would serve it.
Food Traditions
Borrowing from Mexican street corn (elote), this meal turns a classic roadside treat into a filling dinner you can share. The combo of tangy cheese, cilantro, and chili hits just like your favorite street cart, but in a bubbly, homey bake.
Common Recipe Questions
- → Will frozen corn work okay for this?
Definitely! Grab frozen, canned (just drain it well), or fresh corn—whatever's easiest or tastiest for you.
- → What can I swap in for cotija cheese?
No cotija? Crumbled feta steps in with that same salty, crumbly feel. Both bring a nice punch to the dish.
- → Is using rotisserie chicken really better?
Rotisserie chicken brings bold flavor and makes things so easy, though any cooked shredded chicken does the job just fine.
- → Can I prep this the day before?
Yep! Get everything together up to a day ahead, stash it in the fridge, and just bake when it's go time. Save the toppings for right before.
- → How do I kick up the heat?
If you want more spice, try tossing in some diced jalapeños, splash on hot sauce, or up the chili powder to your liking.
- → Is it okay to freeze and reheat leftovers?
Absolutely. Freeze after baking. Then defrost and pop it back in the oven until it's nice and hot and bubbly again.